Banana Whiskey Truffle Cheesecake

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 package (3.4 oz) instant banana pudding mix
• 1 cup cold milk
• 1/4 cup whiskey
• 20 oz Norman's Kosher Cholov Yisroel cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 8 oz Norman's Kosher Cholov Yisroel cream cheese, softened

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture onto the bottom of a 9-inch springform pan.
3. Bake for 10 minutes. Allow to cool.
4. In another mixing bowl, whisk together banana pudding mix, cold milk, and whiskey. Set aside.
5. In a large mixing bowl, beat 20 oz Norman's Kosher Cholov Yisroel cream cheese until fluffy. Gradually beat in sugar and vanilla extract.
6. Add eggs one at a time, mixing well after each addition.
7. Beat in heavy cream and banana pudding mixture. Pour over the cooled crust and bake for 50 minutes or until center is almost set.
8. Allow to cool in the oven with the oven door slightly open for 30 minutes. Remove from oven and allow to cool completely on a wire rack.
9. In a small saucepan, melt chocolate chips and unsalted butter over low heat, stirring constantly. Gradually stir in 1/2 cup heavy cream until smooth. Allow to cool.
10. In a mixing bowl, beat 8 oz Norman's Kosher Cholov Yisroel cream cheese until fluffy. Gradually beat in cooled chocolate mixture until smooth.
11. Spoon chocolate mixture over cooled cheesecake, covering it with a thin, even layer. Refrigerate for at least 4 hours or overnight.
12. Remove from springform pan and serve.